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Healthy Chocolate Mini Muffins Recipe

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4 from 9 reviews

These Healthy Chocolate Mini Muffins are a delightful treat that combines rich cocoa flavor with wholesome ingredients like Greek yogurt and maple syrup. Perfectly portioned in mini sizes, they make a delicious snack or breakfast option without the guilt.

Ingredients

Wet Ingredients

  • 1 cup plain whole milk unsweetened Greek yogurt
  • ⅓ cup unsalted butter (melted and slightly cooled)
  • 2 eggs
  • ½ cup maple syrup
  • 1 tablespoon vanilla extract

Dry Ingredients

  • 1 cup all-purpose flour
  • ⅓ cup cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda

Add-ins

  • 1 cup mini semi sweet chocolate chips

Instructions

  1. Combine Dry Ingredients: Whisk together the flour, cocoa powder, salt, baking soda, and baking powder in a mixing bowl until evenly combined.
  2. Mix Wet Ingredients: In a separate bowl, whisk together the Greek yogurt, vanilla extract, melted butter, and maple syrup until smooth.
  3. Add Eggs: Whisk the eggs into the wet ingredient mixture thoroughly.
  4. Combine Wet and Dry: Add the dry ingredients to the wet ingredients and gently mix using a rubber spatula until just combined. Avoid over mixing to maintain a tender texture.
  5. Fold in Chocolate Chips: Carefully fold in the mini semi sweet chocolate chips using the rubber spatula until evenly distributed.
  6. Prepare Muffin Tin: Spray a mini muffin tin with nonstick spray to prevent sticking.
  7. Portion Batter: Using a mini cookie scoop, distribute the batter into the mini muffin tin cavities, filling each about ¾ full. This batch will fill about one and a half mini muffin tins, yielding a total of 36 mini muffins.
  8. Bake: Bake the muffins at 350°F (175°C) for 12-14 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Cool: Allow the mini muffins to cool in the pan for 2-3 minutes before transferring them to a wire rack to cool completely.

Notes

  • Do not over mix the batter to keep the muffins light and fluffy.
  • Using a mini cookie scoop helps ensure uniform muffin sizes for even baking.
  • Make sure the melted butter is slightly cooled to prevent cooking the eggs when mixed.
  • You can substitute maple syrup with honey or agave nectar as preferred.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://bitezly.com/healthy-chocolate-mini-muffins-recipe-2/